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Chicken pot pie
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Total Time:
30 minutes
Ingredients:
  • 2 onions
  • 600 g chicken thighs skin off, bone out
  • 350 g mixed mushrooms
  • 1 bunch of fresh thyme (30g)
  • 375 g block of all-butter puff pastry (cold)
Instructions:
  • Preheat the oven to 220°C/425°F/gas 7. Heat a non-stick ovenproof frying pan over high heat and a smaller non-stick pan over medium heat. Pour 1 tablespoon of olive oil into the larger pan. Peel and roughly chop the onions, then add to the larger pan. Chop two-thirds of the thighs roughly, finely chop the rest, and add all to the onion pan. Cook for 6 minutes until golden. Toast mushrooms in the smaller pan for 4 minutes and then add them to the chicken pan along with half the thyme leaves. Remove from heat, season with salt, pepper, 1 tablespoon of red wine vinegar, and 150ml of water. Roll out pastry 2cm larger than the pan, place over the filling, criss-cross lightly, brush with 1 teaspoon of olive oil. Poke thyme sprigs into the middle of the pie. Bake at the bottom of the oven for 15 minutes until golden and puffed up. Enjoy!

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